Name: Honey-Dijon Arugula Salad with Chicken, Potato, Pear & Goat Cheese
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (142 g) pkgs baby arugula; 1.02 kg chicken breasts, boneless skinless; 3 cloves garlic; 1 ½ (113 g) logs goat cheese; 0.68 kg new potatoes; 3 pears; ¾ cup pecan halves; apple cider vinegar; black pepper; Dijon mustard; extra virgin olive oil; honey; salt

Honey-Dijon Arugula Salad with Chicken, Potato, Pear & Goat CheeseHoney-Dijon Arugula Salad with Chicken, Potato, Pear & Goat Cheese — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 (142 g) pkgs baby arugula

1.02 kg chicken breasts, boneless skinless

3 cloves garlic

1 ½ (113 g) logs goat cheese

0.68 kg new potatoes

3 pears

¾ cup pecan halves

apple cider vinegar

black pepper

Dijon mustard

extra virgin olive oil

honey

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Quarter potatoes and transfer to a baking sheet pan. Drizzle potatoes with oil, then season with salt and pepper. Toss to combine and spread out in an even layer.

Pat the chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Place cutlets on another baking sheet; drizzle with oil, then season with salt and pepper on both sides.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, tossing potatoes and flipping chicken halfway through, until cooked through, about 25 minutes. Remove from oven.

Meanwhile, using a clean cutting board, peel and mince garlic. Place in a large bowl along with oil, vinegar, Dijon, honey, salt, and pepper. Whisk to combine the dressing.

Quarter, core, and thinly slice pears; add to the bowl with the dressing.

Roughly chop pecans and add to the bowl.

Crumble goat cheese into the bowl and set aside.

When the chicken and potatoes are done, transfer chicken to a cutting board and slice into thin strips.

Add roast potatoes and arugula to the bowl; toss to combine the salad.

To serve, divide salad between plates or bowls and top with sliced chicken. Enjoy!

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